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Roasted Cauliflower, Garlic, and Leek Soup

Rated as 4.66 out of 5 Stars

"I absolutely love roasted cauliflower, so I came up with this soup one cold day. You don't even need to add cream to this soup to be completely satisfied with the thick creamy texture the cauliflower adds. Roasting the cauliflower and garlic brings the flavor of it to a whole other level. Double the recipe to assure leftovers, as it tastes almost better the next day for lunch! I serve this soup for lunch or dinner with a good cheesy bread. Enjoy!"
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1 h servings 277
Original recipe yields 4 servings


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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
  3. Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
  4. Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
  5. Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
  6. Blend soup with an immersion blender to your desired consistency; season again with salt.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 277 calories; 22 18.4 4.5 31 185 Full nutrition

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Read all reviews 26
  1. 32 Ratings

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Most helpful positive review

I had a head of cauliflower waiting to be Cooked so I made this soup on a cold, damp, rainy day. I used onion in stead of leeks, replaced the chicken broth with vegetable broth and used herbs ar...

Most helpful critical review

Not much taste. I added some chicken and potato to make it heartier. It's a bit blah.

Most helpful
Most positive
Least positive

I had a head of cauliflower waiting to be Cooked so I made this soup on a cold, damp, rainy day. I used onion in stead of leeks, replaced the chicken broth with vegetable broth and used herbs ar...

I followed the recipe, but substituted a couple of yukon gold potatoes for 1/2 of the cauliflower. It was great! Roasting the garlic and cauliflower gives a depth of flavor that would otherwis...

Added another clove of garlic and a little more leek. Took it to my Mother who resides in a Nursing Home and she gobbled it down and wanted more. Only complaint she had was a little bit of le...

SO good. Had no leeks so I used a chopped onion I already had. Used extra garlic (because you can never have too much IMO), added chopped up carrots, and Cavender's Greek seasoning, and used thy...

Delicious recipe without any changes. If you want to indulge a bit, add 1/4 cup half and half for a creamy taste. Otherwise skip the extra calories:-)

Delicious! The only change I made was to add some chopped carrots to the celery and leeks! An added plus is that it is so low in fat and calories. Thanks for sharing a great recipe!

Excellent! I doubled the recipe, used 3 leeks, and added bacon pieces. Will definitely be making this again!

Delicious! I followed another reviewer's recommendation to add some chopped bacon as a garnish, and so used the bacon fat to saute the veggies. The roasted cauliflower and garlic really made the...

Delicious! Added my own spices and left it chunky. I like a creamier soup so I added the flour as suggested and did add a scant 1/4 of half and half. It was AMAZING!!!! Perfect for the first...